Brown Butter Pumpkin Cookies in 32 Min

Instructions:

1. Place the butter in a saucepan over medium heat. Melt and continue cooking, stirring occasionally, until the butter foams and mahogany-colored bits form at the bottom and it smells nutty. Remove from heat immediately and whisk the pumpkin puree directly into the hot butter.
2. In a large bowl, combine the brown butter and pumpkin mixture with brown sugar and granulated sugar. Beat with a mixer or whisk until smooth.
3. Add the egg and vanilla extract to the mixture and beat for another minute until the batter is glossy and slightly lightened in color.
4. Sift in the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Fold gently with a spatula until just combined.
5. Fold in the semi-sweet chocolate chips.
6. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
7. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set but the centers still look slightly underbaked.